If we think of Christmas we automatically think of nougat and we cannot understand or enjoy these holidays without this delicious Christmas sweet. However, today there are many celiac people who deprive themselves of the pleasure of enjoying a good piece of nougat because it contains gluten.
People with celiac disease have an autoimmune disease characterized by intolerance to gluten (a protein found in wheat, barley, rye, and oats). The fear of eating something that contains gluten or traces leads them to eliminate many foods from their daily diet. Fortunately, however, celiacs have more and more options thanks to the wide variety of products suitable for them that are available in supermarkets.
However, if this holiday season you want to surprise with a homemade nougat that suits all the needs of your table, here we leave you not one but two gluten-free nougat recipes. Perfect for celiacs! You can cook the traditional chocolate and almond nougat without any problem. They are very easy!
Gluten-free chocolate nougat recipe
Ingredients:
- 1 can of condensed milk
- 25 grams of butter
- A tablet of dark chocolate suitable for coeliacs
- 200 grams rice flakes
How to do it step by step:
- To start, take the dark chocolate bar and cut it into pieces so that it can melt better over low heat. When ready, add the butter and condensed milk.
- Next, turn off the heat and add the rice flakes (although you can also add nuts as long as you make sure they do not contain traces). Mix well. While it cools, choose an apparent mold for the nougat and line it with non-stick or baking paper so that it does not stick to you and you can easily remove it from the mold.
- To finish, pour the mixture into the mold, pressing very well so that it stays compact and put it in the fridge for a few hours so that it stays hard .
Gluten-free almond nougat recipe
This traditional nougat recipe (which cannot be missing from the table) will be so easy to make that you won’t want to buy it anymore. Look!
Ingredients you need:
- 240grams of peeled raw almonds
- 200gr of agave syrup (100% natural sweetener that does not contain gluten).
Step by step preparation:
- First, we are going to toast the almonds. To do this, preheat the oven to 180ºC and spread all the almonds on a baking tray. Once spread, put the tray in the oven and leave it there for approximately 5 minutes, until the almonds are slightly golden. (Be careful not to toast them too much because we will get a bitter taste!). Then remove them from the oven and reserve them. You can also do this step in a frying pan, if it’s easier for you.
- Meanwhile, in a skillet or saucepan, heat the agave syrup over medium heat for 5 minutes. It is important that you do not stop stirring until you see it very liquid.
- Then, put the almonds in a glass of a blender and start beating. He sees adding the hot syrup little by little. Blend several times until you get a paste with a thick consistency.
- Next, choose a mold for the nougat and line it with baking paper so that it does not stick too much and thus be able to unmold it well. To help you do it you can spread it with a little oil.
- Pour the dough into the mold and press hard with your hands so that it is quite compact. Then let it cool for a few hours, although if you leave it for several days in the fridge the result will be even better.
- Take it out of the mold and, if you see that it has a lot of fat, use kitchen paper to absorb that excess oil. Cut it into pieces and it’s ready to enjoy! yum!
- Did you like these gluten-free recipes for celiacs? If you are a fan of nougat at Christmas you cannot miss our sugar-free nougat recipe and our lactose-free nougat recipe. Enjoy Christmas gastronomy without restrictions!